Recipe Background
White wine and chicken are a pairing just as beautiful as peanut butter and jelly, but the former will leave a definitive impression on the dinner table! The crispness and fruitiness of the wine form the basis of a truly memorable sauce with refined herbaceous flavors and a distinct creaminess from melted crème fraîche. All of that yumminess coats the golden-brown, savory, and juicy chicken, cooked to true perfection, and ready for its delicious debut! Find some crusty bread to mop up all of that sauce, because you won't want to miss even the tiniest bit of this White Wine Chicken!
White wine and chicken are a pairing just as beautiful as peanut butter and jelly, but the former will leave a definitive impression on the dinner table! The crispness and fruitiness of the wine form the basis of a truly memorable sauce with refined herbaceous flavors and a distinct creaminess from melted crème fraîche. All of that yumminess coats the golden-brown, savory, and juicy chicken, cooked to true perfection, and ready for its delicious debut! Find some crusty bread to mop up all of that sauce, because you won't want to miss even the tiniest bit of this White Wine Chicken!
Ingredients
- 4 (10-ounce) airline chicken breasts skin-on
- 1 1/4 teaspoons kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1 tablespoon grapeseed oil
- 1/4 cup spring onion bulb sliced
- 1/3 cup dry white wine
- 1 cup chicken stock
- 2 tablespoons crème fraîche
- 1 tablespoon fresh tarragon chopped
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh lemon juice
Directions
- Season the chicken with the salt and the pepper.
- In a large skillet, heat the oil over medium heat.
- Add the chicken into the oil, skin-side down, and cook until the skin is golden brown and crispy, about 16 minutes.
- Flip the chicken over and cook, skin-side up, until the internal temperature reaches 165 degrees F, about 15 minutes.
- Transfer the chicken from the skillet to a plate, reserving 1 tablespoon of the drippings in the skillet.
- In the same skillet, heat the reserved drippings over medium-high heat.
- Add the spring onion to the hot drippings and cook until softened, about 1 minute.
- Add the wine and simmer, stirring occasionally to scrape any browned bits from the bottom of the skillet, until the mixture has reduced by half, about 90 seconds.
- Add in the chicken stock, stirring occasionally until the mixture has reduced to 2/3 cup and barely coats the back of a spoon, about 4-6 minutes.
- Reduce the heat to low and stir in the crème fraîche until just melted, about 30 seconds.
- Remove the pan from the heat and stir in the tarragon, the chives, the parsley, and the lemon juice.
- Season to taste with the salt and the pepper.
- Serve with the chicken!
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